Black Bean Brownie Recipe

I know I’ve mentioned my Black Bean Brownies before  - but I realized I haven’t actually shared the recipe with you all. Today, I will remedy this.

Let’s face it, a lot of gluten-free desserts suck. I’ve had some excellent ones but I’ve had WAY more that were either okay or just plain not great. But there are some real gluten-free gems. I find the winners are ones that don’t use imitation flour. Instead they use nut butter, beans, lentils and oats to create the appropriate consistency. 

One gluten-free recipe I unabashedly adore is my black bean brownies. They don’t taste at all like some gluten-free desserts. My measure for how delicious these are is that my husband loves them and he is not shy about vocalizing his disdain for gluten-free baking.

So, without further ado, here is my all-time favourite gluten-free dessert recipe.

INGREDIENTS

• 1 ½ cup black beans (one 15oz can, drained & rinsed)

• ½ cup quick oats

• 2 tbsp cocoa powder

• ¼ tsp salt

• ½ cup pure maple syrup (or honey)

• ¼ cup vegetable oil

• 2 tsp vanilla extract (I measure with my heart - but don’t get crazy)

• ½ tsp baking powder

• ⅔ cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit

2. Combine all ingredients (except chocolate chips) in a good food processor or blender

3. Blend until completely smooth

4. Stir in chocolate chips

5. Pour into a greased 8x8 pan

6. Bake for 18-20 minutes. Cool for 10 minutes.

7. If still a bit undercooked, put in fridge overnight

NOTES

For a vegan/lactose free recipe: ensure your chocolate is lactose free. Lactose free dark chocolate chunks would make a deliciously rich brownie. 

For those unconcerned with dairy - I love adding Reese's pieces or you could add peanut butter chips as well. But don’t forget to buy them in bulk to reduce packaging (once all this COVID stuff is over).

If you’re looking to make this a protein brownie add 1 tbsp protein powder and reduce the oats to ⅔ cup.

I always double this recipe and use a 9x13 glass pan. The single recipe just isn’t enough for me! Or, if you find it’s too much, these taste delicious out of the freezer. They fall apart a little - my husband likes to eat them with a fork - but I just eat carefully over a plate or napkin.

I love to call this my “healthy brownie”, but who am I kidding - it’s still got plenty of sugar and carbs (but it does have some protein and fibre in it, so I feel better eating it).

I hope you love this recipe and learned that gluten free desserts don’t have to be subpar. Share your favourite gluten-free dessert with me in the comments - I’m always on the lookout for more gluten-free recipes to try!